Chicken Fettuccine Alfredo

Prep 15 mins
Cook 20 mins
Total 35 mins
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This classic Chicken Fettuccine Alfredo is an easy weeknight recipe that’s worthy of a special occasion! Juicy chicken goes perfectly with tender pasta and garlicky Parmesan cream sauce.

An Easy Chicken Fettuccine Alfredo Recipe

If there’s one thing I know, it’s this: pasta is a favorite option for almost everyone. Now granted, some of us stick to a low-carb diet, while others are gluten-free. Then there are people who just don’t really love pasta. But for many people, there’s nothing more satisfying than a big ol’ dish of perfectly-cooked pasta, coated in a savory sauce. And hey, you can find low-carb and gluten-free pastas out there now too, so why not indulge!

If you’re going to make pasta, why not take a break from spaghetti and try this easy recipe for homemade chicken fettuccine alfredo. It’s a restaurant-style dish with tender, white-meat chicken and ribbons of fettuccine pasta, all in a cream-and-garlic sauce that features plenty of grated parmesan. Yum. (Or, for more alfredo options, try this Instant Pot Chicken Fettuccine Alfredo, or this recipe for The Best Creamy Homemade Alfredo Sauce!)

Chicken fettuccine alfredo, garnished with parsley, in a cast-iron skillet.

Reasons I Love This Dish…

  • Ultra-rich without being over the top
  • Creamy and cheesy
  • Light, thanks to the chicken
  • Addictive!
  • Easy to make
  • Quick
  • Simple
From top left: Raw chicken breast, uncooked pasta, butter, olive oil, garlic, seasonings, grated parmesan, heavy cream.

What You’ll Need

So what ingredients do you need to make your own chicken fettuccine alfredo from scratch? Surprisingly, only a few basics! You’re going to love how easy this recipe is to pull together, even on a busy weeknight. 

  • Chicken: I like to use boneless skinless chicken breast, but thighs will also work.
  • Olive Oil: For sauteing. 
  • Seasonings: You don’t need any fancy seasonings to make mouthwatering chicken fettuccine alfredo! Just a little garlic powder, and a little bit of Italian Seasoning blend. 
  • Pasta: Fettuccine pasta is preferred, but linguine or even spaghetti can also be used. Small pasta such as penne also works!
  • Butter: Using real butter makes the sauce extra-tasty. 
  • Garlic: Fresh garlic gives the sauce a brighter taste, but you can use more garlic powder if you prefer.
  • Cream: Heavy cream makes the sauce so rich and satisfying!
  • Parmesan: Freshly grated parmesan cheese is best, but the kind in a tub or even a jar (no extra ingredients, please) will do just fine.
  • Salt and Pepper
  • Fresh Parsley: An attractive optional garnish.

How to Make It

Making this dish is so simple, you’ll want to make it every week! And the unbeatable combo of tender fettuccine, juicy chicken breast, and creamy sauce make it a joy to serve and eat. Here’s how to do just that.

  1. Saute the Chicken. Brush the raw chicken breasts with olive oil and season with the garlic powder and Italian seasoning. Heat the remaining olive oil in a cast-iron pan set over medium heat. Place the seasoned chicken breasts into the heated pan, and sauté (do not move the chicken around too much while cooking) for 5-7 minutes per side or until the chicken breasts reach an internal temperature of 165°F. Remove the chicken from the pan, wrap in foil and allow it to rest for 5 minutes before slicing. (This will make your chicken extra juicy!)
  2. Make the Pasta. While the chicken cooks, boil the fettuccine according to the package directions. Make sure to use well-salted water for maximum flavor. Boil the pasta until it is al-dente, and then drain well.
  3. Make the Sauce. Once noodles and chicken are cooked, melt the butter over medium-low heat in a clean saucepan. Cook the minced garlic in the butter for 1 minute. Next, slowly stir in the heavy cream, and heat until the cream is almost simmering. Turn down the heat, and then stir in the parmesan. Stir well until the cheese has melted, and then taste for salt and pepper. Adjust as needed. 
  4. Combine! Toss the cooked pasta in the sauce, and top with the sliced chicken breast. Garnish with chopped parsley, and serve warm.
  5. Enjoy!

Tips for Success

And there you have it, a pasta dinner you won’t be able to stop eating! Everyone always raves over classic chicken alfredo, so don’t be shy about trying this one. And if you have a chance, be sure to check out these easy tips for making the absolute best pasta alfredo, ever!

  • Spice It Up: Need a little spice in your pasta life? No worries! You can always add a pinch of cayenne to this sauce to give it a little more oomph in the spice department, or go one further with a shake of your favorite Creole or Cajun seasoning blend! 
  • Veggie Alfredo: You can make a beautiful vegetarian version of this dish simply by leaving out the chicken (you may want to add some of the seasonings for the chicken directly to the sauce). However, you also might want to try sauteing fresh mushrooms or broccoli instead of the chicken, for a mouthwatering veggie-forward version. Count me in!
  • How much pasta? This recipe is written for 8 ounces of fettuccine pasta, or about half a standard-sized box. If you would like to make 16 ounces of pasta, double the sauce ingredients so your dish turns out nice and creamy.
  • How thick will the sauce be? Even though the sauce is made with heavy cream and parmesan cheese, it may not seem very thick until you actually stir in the cooked pasta. As you stir, the sauce should stick to the pasta and become thicker, smoother, and creamier. If you prefer a tangy alfredo sauce, you may love my Alfredo Sauce with Cream Cheese more than this classic version.
Fettuccine on a plate, with sliced chicken fanned along the side of the pasta.

What Goes Well with Chicken Alfredo?

I almost feel like this is a meal all on its own – who wouldn’t feel satisfied after a hearty helping of chicken fettuccine alfredo? But a side dish or two can really make the menu pop, especially when your side dishes add contrast and texture. These recipes are perfect with chicken and pasta:

  • A Fresh Salad: Whether you toss some greens with oil and vinegar, throw together a bold chopped salad, or make some stunning Caprese Stuffed Avocados! A medley of tomato, mozzarella, and balsamic drizzle set this salad-style appetizer apart.
  • Asparagus: Everyone loves fresh asparagus spears, especially when they’re in season! Grab a bundle and cook them to perfection. It’s a cinch, especially when you use this easy recipe for Air Fryer Asparagus. Talk about flavorful!
  • Bread: Bread sticks, crostini, and garlic bread are always fun to serve with pasta. We particularly love the tangy, creamy, unforgettable crunch of Goat Cheese Garlic Bread. So yummy!
A skillet of creamy pasta, topped with sliced sauteed chicken.

Storing and Reheating the Leftovers

If you have leftovers to store, it’s best to cover them well – ideally in an airtight container with a lid, or a food storage bag. However, you can also cover the dish tightly with foil or plastic wrap. From there, store it in your fridge for 3 to 4 days.

To reheat, just place the desired portion in a covered saucepan or skillet over low heat, adding a splash of cream or milk if the pasta seems too dry. Heat on low, stirring occasionally, until the chicken and pasta are heated through. Avoid overcooking this when you reheat it, or the chicken will be dry.

Can I Freeze This?

Yes, you can, although the consistency of the pasta and sauce may change (or sauce can separate) somewhat after thawing. To freeze chicken fettuccine alfredo, cool it down and pack it into a freezer bag or an airtight container. Mark with the date, and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Yield: 4 Servings

Chicken Fettuccine Alfredo

Overhead shot of a cast-iron skillet with pasta and chicken.

This classic Chicken Fettuccine Alfredo is an easy weeknight recipe that’s worthy of a special occasion! Light and tender chicken goes perfectly with garlicky Parmesan cream sauce, made quickly without the need for thickeners.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 lbs boneless skinless chicken breast
  • 2 tablespoons olive oil, divided
  • 1⁄2 teaspoons garlic powder
  • 1 teaspoons Italian seasoning
  • 8 oz fettuccine pasta
  • 3 tablespoons butter
  • 4 cloves garlic
  • 1 cup heavy cream
  • 1 1⁄2 cups fresh grated parmesan cheese, plus more for garnishing
  • Sea salt and cracked pepper, to taste
  • Fresh chopped parsley, for optional garnish

Instructions

  1. Brush chicken breasts with 1 tablespoon of olive oil. Season with the garlic powder and Italian seasoning. Set aside. 
  2. In a cast iron skillet or medium frying pan, heat the remaining 1 tablespoon olive oil over medium heat. Place the seasoned chicken breasts into the heated pan and sauté for 5-7 minutes per side or until the chicken breasts reach an internal temperature of 165°F. Remove the chicken from the pan, wrap in foil and allow it to rest for 5 minutes before slicing. (This will make your chicken extra juicy!)
  3. While the chicken cooks, prepare the fettuccine noodles according to the packaged directions in well salted water. Cook until al-dente and drain well.
  4. Once noodles and chicken are cooked, in a medium sized saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for 1 minute, or until the garlic is fragrant.
  5. Slowly stir in the heavy cream and continue to heat until the cream is just about to simmer. Reduce to low heat and slowly stir in the parmesan cheese until all is melted. Season Alfredo sauce with salt and pepper, to taste. 
  6. Toss the cooked fettuccine noodles in the prepared Alfredo sauce. Top with sliced cooked chicken breasts and additional grated parmesan cheese, if desired. Garnish lightly with finely chopped parsley leaves. Serve warm. 

Notes

Storage

Fridge: If you have leftovers to store, it’s best to cover them well - ideally in an airtight container with a lid, or a food storage bag. However, you can also cover the dish tightly with foil or plastic wrap. From there, store it in your fridge for 3 to 4 days.

Reheat: Place the desired portion in a covered saucepan or skillet over low heat, adding a splash of cream or milk if the pasta seems too dry. Heat on low, stirring occasionally, until the chicken and pasta are heated through. Avoid overcooking this when you reheat it, or the chicken will be dry.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1013Total Fat: 56gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 315mgSodium: 1079mgCarbohydrates: 36gFiber: 2gSugar: 3gProtein: 88g

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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